Sunday, April 14, 2013

Before Archer was born, I made several crock pot freezer meals. It took the better part of one day (including shopping) but was really worth it!!! We started with about 20 meals total, and have whittled them down to our favorites! So I wanted to share those with you! I have several friends who were asking about these recipes, so here you go!!!

By the way, I used frozen chicken for these recipes. You are going to freeze them anyway, and bags of frozen chicken at Sam's Club is MUCH cheaper than buying all of the chicken fresh!

Bacon Wrapped Chicken
with Rosemary

Ingredients:

6 boneless, skinless chicken
breasts

6 slices of bacon

olive oil

minced garlic

black pepper

rosemary

Directions:
Brush chicken with
oil, season with pepper and a generous amount of rosemary and minced
garlic. Wrap in bacon. Put into gallon bag and freeze. Put in
refrigerator 24 hours prior to eating. Cook in oven at 350 degrees
for 45 minutes OR cook in crock pot on low for 5-6 hours or high 3-4
hours.

Directions:
Combine
all ingredients into gallon bag. Freeze. Thaw and cook on low 6-8
hours or high 4-5 hours. Shred chicken after cooking and serve with
optional garnishes.

Slow Cooker BBQ
SpareRibs

Ingredients:

1-2
lbs of country style pork ribs

1.5
cups of ketchup

1.5
tablespoons seasoned salt

½
teaspoon liquid smoke

½
cup brown sugar

½
cup white vinegar

Directions:
Place
pork in gallon bag. Mix remaining ingredients together in a bowl and
pour over pork. Thaw in refrigerator for 24 hours. Cook on high 3-4
hours or low 6-7 hours.

Chicken Broccoli
Alfredo

Ingredients:

1.5lbs
chicken breasts

1
16oz bag frozen broccoli florets

2
16oz jars Alfredo sauce

1
large green pepper, chopped (optional)

1
4oz can sliced mushrooms, drained (optional)

Fettuccine
noodles (for after meal is cooked- DO NOT ADD TO BAG)

Put all
ingredients in gallon bag and mix together. Freeze. Thaw for 24 hours
in refrigerator. Cook on low for 4-6 hours. Serve with fettuccine
noodles.

French Dip Sandwiches

Ingredients:

2-3
lbs beef chuck roast

2-3
cans beef consomme (found in the soup aisle)

small
can of sliced mushrooms (optional)

6-8
hoagie buns

provolone
or mozzarella cheese

Directions:

Place
roast in bag with consomme and mushrooms, freeze. Thaw in
refrigerator for 24 hours. Cook on low 8-11 hours or high 5-7 hours.
Remove roast from crock pot and save extra juice for dipping. Shred
meat and serve on buns with cheese.

Maple Dijon Glazed
Chicken

Ingredients:

1.5lbs
chicken breasts

1
cup Dijon mustard

½
cup maple syrup

2
tablespoons red wine vinegar

salt
and pepper to taste

Directions:
Place
all ingredients in gallon bag and freeze. Thaw for 24 hours in
refrigerator. Cook on low 8 hours or high 4 hours. Sprinkle with
fresh or dried rosemary for serving (optional).

Chicken and Stuffing
Crock Pot

*NOT A FREEZER MEAL*

Ingredients:

4
thawed chicken breasts

6oz
package of Stove Top Stuffing (I use the chicken flavored)

½
cup of sour cream

1
can of cream of chicken soup

Directions:
Put
chicken in crock pot. Pour stuffing mix over the chicken. Mix sour
cream, soup, and ¼ cup of water in small bowl, then add to crock
pot. Cook on low 4 hours.